Chicken and Cornmeal-Chive Dumplings
A comforting one-pot braise of shredded chicken in savory broth with sauteed mushrooms, finished with tender cornmeal dumplings flecked with fresh chives and a touch of sweetness. The dumplings are dropped directly into the simmering liquid, creating a rustic, homestyle dish that's perfect for weeknight dinners or when you want something warming and satisfying. The cornmeal adds subtle graininess and slight corn flavor that distinguishes this from traditional flour-based dumpling stews.
Ingredients
- 4 pound whole chicken
- 3 stalk celery, diced
- 1 whole onion, diced
- 3 whole carrot, peeled and diced
- 1 quart low-sodium chicken broth
- 2 cup water
- 2 teaspoon olive oil
- 8 ounce mushroom, quartered
- 1 cup frozen green peas
- 1 cup self-rising flourall-purpose flour + 1.5 teaspoon baking powder + 0.5 teaspoon salt1:1substitutionadds gluten
reduces convenience
- ¼ cup cornmeal
- 1 ½ teaspoon granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoon fresh chives, chopped
- ½ cup half and half
- ¼ cup milk
Instructions
- 1
Rinse chicken and place in a large heavy pot.
- 2
Add diced celery, onion, and carrot. Cover with broth and water, bring to a boil.
- 3
Reduce heat to a simmer and cook 30 minutes until chicken is cooked through.
- 4
Remove chicken and cool 10-15 minutes.
- 5
Heat oil in a skillet over medium-high heat, add mushrooms, cook until browned and tender, set aside.
- 6
Pick meat from cooled chicken, discard skin and bones.
- 7
Transfer chicken back to pot with mushrooms and return to low simmer.
- 8
In a bowl, whisk together cornmeal, self-rising flour, salt, sugar, and chives.
- 9
Stir in milk and half and half to form a dough.
- 10
Drop dumplings by tablespoonfuls onto simmering liquid, cover without lifting, cook 15 minutes.
- 11
Open a space between dumplings and stir in frozen peas, cook until heated through, serve.
Tips
Don't lift the lid while dumplings cook; they need undisturbed steam to rise and cook evenly.
Shred chicken by hand once cooled for better texture than chopping.
Add peas at the very end to preserve their bright color and tender bite.
Good to Know
Cool completely. Refrigerate in an airtight container up to 3 days. Freeze up to 2 months.
Prepare dumplings dough and refrigerate up to 1 day before cooking. Poach chicken and prepare broth a day ahead.
Ladle into bowls with broth and dumplings. Serve with crusty bread or biscuits.
Common Mistakes
Peek under the lid while dumplings cook to avoid dense, undercooked dumplings
Add peas too early to avoid mushy, discolored peas
Skip cooling the chicken to avoid burning your hands and tearing meat
Substitutions
Vegan Options
2
General Alternatives
reduces convenience
FAQ
Can I use rotisserie chicken instead of poaching a whole chicken?
Yes. Use 3-4 cups shredded rotisserie chicken, but prepare the broth separately by simmering 1 quart chicken broth with diced vegetables for 20 minutes, then proceed with mushrooms and dumplings.
What if my dumplings are dense and gummy?
This usually means the lid was lifted during cooking, releasing steam. Also, overmixing the dough makes dumplings tough. Stir just until combined. Ensure liquid is at a true simmer, not a rolling boil.
How long can I keep this in the freezer?
Up to 2 months in an airtight, freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through.